Here’s a simple and flavorful way to make Acorn Squash with Walnuts—a cozy, autumn-inspired side dish:
🎃 Acorn Squash with Walnuts
Ingredients (4 servings)
- 2 medium acorn squash, halved and seeded
- 2 tbsp olive oil or melted butter
- Salt and pepper, to taste
- 1 tsp cinnamon (optional, for sweetness)
- ¼ cup walnuts, chopped
- 2 tbsp maple syrup or honey (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: 190°C (375°F)
- Prepare Squash:
- Cut acorn squash in half and scoop out seeds.
- Brush cut sides with olive oil or butter, season with salt, pepper, and cinnamon.
- Roast Squash:
- Place cut-side down on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes until tender but still firm.
- Add Walnuts & Sweetener:
- Flip squash cut-side up.
- Sprinkle chopped walnuts and drizzle with maple syrup or honey.
- Roast another 10 minutes until walnuts are lightly toasted.
- Serve:
- Garnish with fresh parsley if desired.
- Serve warm as a side dish or light vegetarian main.
Tips for Best Flavor
- Toasting walnuts beforehand enhances their nutty flavor.
- Cinnamon, nutmeg, or allspice pair beautifully with roasted squash.
- For a savory version, skip sweetener and toss squash with garlic, rosemary, and olive oil instead.
💡 Fun Idea: You can stuff the roasted squash halves with cooked quinoa, cranberries, or feta for a more filling dish.
If you like, I can give you a gluten-free, vegan version with a maple-balsamic glaze that takes this recipe to the next level.
Do you want me to do that?
